Chicken with Tomato Herb Pan Sauce

I saw this Chicken with Tomato Herb Pan Sauce recipe on a few blogs a couple of years ago and finally decided to give it a try before another summer ends. I am glad I did. The chicken is dredged in flour and pan-fried, then topped with a cherry tomato and herb sauce. The tomatoes are cooked at a high temperature to help bring out their sweetness.

Overall, this chicken has a wonderful combination of flavors and comes together quickly for a weeknight meal, less than 30 minutes! I served the chicken with spaghetti, but it would also be great with Annie’s Garlic Rice Pilaf.

Cut each chicken breast in half parallel to the cutting board to make a total of 4-6 thin breasts. Season each side with salt and pepper. Line a plate with flour and coat both sides of each breast.

In a small bowl, mix softened butter with garlic, oregano, paprika, salt, and pepper.

In a large skillet, drizzle olive oil and 1 tablespoon of herb butter over medium high heat. Once butter is melted and pan is thoroughly heated, add chicken. Cook until golden brown and flip to other side. Once golden and cooked through, about 4 minutes per side, remove to plate and cover with foil to keep warm.

Increase heat to high and add tomatoes. Once the tomatoes begin to char, add remaining herb butter. Use a wooden spoon to gently crush the tomatoes and cook, stirring often, until butter is melted. Stir in white wine to deglaze the pan. Cook until heated through.